Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant&reg; soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.

Canadian Yellow Split Pea Soup with Ham

yellow split peas

ham bone

carrots, diced

½ large Spanish onion, diced

celery,

thyme

bay leaf

salt

ground black pepper,

water,

Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.


Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.


should be very good.  Is similar to the old stand by from my long dead grandmother. I usually add some garlic, bay leaf, and a bit of oregano. sometimes a cube of chicken bouillon.   If you sauté the onions  and other veg before adding the peas, you can reduce the time by using a pressure cooker for 15 minutes after bringing pot up to 15 pounds of pressure (high) for twelve minutes, and allow pressure to reduce slowly.  If the peas are old, you ay need to put pot back on and cook a little longer, but as pot is hot, it wont take long to return to pressure.  All in all, however you make it, nothing beats split pea soup on a cold Canadian winter's day.  tomorrow I hear, should reach a high of minus 27 C. soup will be on the stove or in the pressure cooker to save electricity.

Omit the salt, that is way too much and ham is already very salty. People can add it in their own bowl if they want more. Obviously you need to leave the ham bone in during the entire cooking process or you will not have any substance or flavour to the stock. I needed almost twice as much water to cover my ham bone, my ham was not that big so I'm not sure about the measurements for this recipe, be forewarned. I used 4 cups of yellow peas (the entire bag).  I took my ham bone out after 3 hours, removed what meat was left on it along with the large chunks of ham that had already fallen off. I removed excess fat and roughly chopped and shredded the ham and then returned it to the pot and then added the carrots and let it simmer on low-medium for 45 additional minutes. If you do what the recipe says and add the carrots at the beginning, you risk the soup burning and sticking to the pot because the sugar content in the carrots makes it more likely to stick and burn. Also, diced carrots will nearly disintegrate after cooking for 3 hours. If I had not been paying attention, the soup would have burnt as some peas and carrots had already started sticking to the bottom of the pot even with all of the fat from the ham.  I did not use thyme since I don't like it. I used 1 tsp. of cumin instead and skipped the bay leaf as well. I did not add salt as the ham already had a high salt content. I threw in a small handful of peppercorns and removed most of them at the end. I would not use this 

Ah it's been a long time since I've found a true 5-star recipe. This was very very good. I was looking for something close to Habitant Pea soup - this was much better more like what 'ma mere' makes. I followed the recipe exactly and it turned out perfect.

My parents were both French Canadians and my mother always made pea soup with the yellow peas. She always said they're sweeter than using green split peas, I agree. I've made this soup in the same way for years whenever I've had a ham bone left over from a holiday. The only difference between my recipe and this one is that I use sweet basil instead of thyme. This is a hearty and satisfying soup.

Excellent old fashioned recipe! I left the ham bone in during the cooking process to enhance the flavor. Thanks for sharing!

Good soup recipe.  I bought a ham and had a bone to make fantastic broth with.  I had cooked the ham bone with herbs, onion, garlic the day before. I already strained the broth and had cut up ham meat in tiny pieces.

I then found this recipe.  I was able to make it very quickly because I already had a flavorful broth ready.

My men gobbled it up so that tells me it was delicious.  I just need to disclose that I made broth one day and made soup the next so that could have intensified the flavors?  

Anyways, I would absolutely make this again.  The entire pot was empty in one day as my guys came and went to and from their shift work jobs.  I was shocked the next day when I realized the entire pot of soup was all gone.  So if you want soup for lunch the next day, set some aside for yourself.

This is a very old recipe that they use in Quebec during the maple syrup season.If you visit one of their sugar shacks during the spring this will be on the menu. My husband's grandmother who is Quebeciose had this recipe from her great grandmother who lived during the 1800's. I would omit the salt becuase it is too strong with the ham bone and I had a packet of chicken stock to my soup but it's good on it's own.

This was without a doubt the best pea soup we have ever had.  My husband and I grew up in Québec where pea soup was a staple every Friday.  I did cut back on the salt, I only used 3/4  tbs and a full onion.  It turned out nice and creamy and extremely tasty.  I highly recommend it.

This is exactly how I remember split pea and ham soup. Very French and extremely delicious! I agree you don't need to add salt - the ham is salty enough. I also add a few cloves of garlic.

canadian yellow split pea soup with ham

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total: 3 hours, 50 minutes

Servings: 12

Cost: $2.62 /serving

Author : Chantal Morin

Ingredients

Instructions

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